Keto,Paleo,Wholw 30-Green Chile Chicken and Spaghetti Squash Bake

Ingredients

  • 1 cup salsa verde or other runny salsa (not pico de gallo)
  • 1/2 cup prepared Paleo ranch
  • 1 teaspoon smoked paprika
  • 1 tablespoon hot sauce (optional), plus more for serving
  • Chopped cilantro, green onions, avocado, and lime wedges, for serving
  • 1 medium or large spaghetti squash (between 3-4 pounds)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 medium onion, peeled and quartered
  • 1 teaspoon salt, divided
  • Pinch of black pepper
  • 2 tablespoons avocado oil
  • 2 eggs
    Keto,Paleo,Wholw 30-Green Chile Chicken and Spaghetti Squash Bake

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Cut the ends off of the spaghetti squash, then cut the whole thing in half. Scoop out the seeds and membranes, then put the squash halves cut-side up on a large rimmed baking sheet.
  3. Add the onion quarters and chicken to the same pan. Sprinkle everything with 1/2 teaspoon of salt, black pepper, and the avocado oil. Turn the chicken over a couple of times with a pair of tongs to coat both sides with the oil.
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